As a self-proclaimed candy connoisseur, Halloween is one of my favorite holidays. Pumpkin picking and cooler weather; it’s a sign of Fall and the avalanche of gastro-centered holidays to come. The parade of delicious pleasures that begins October 31st each year and doesn’t stop until January 1st, or more likely February 14th, deserves a grand kick-off. So I’ve decided to do a week’s worth of recipes of easy sweet Halloween treats, starting off with this cute and classic sugar cookie.
I found this recipe years ago on allrecipes.com and with (literally) 136,781 people who have saved it when I last checked this weekend, it’s a fair assumption to say I’m not the only one who has found success with it. The trick to this treat is to bake the cookies for 6 minutes maximum. This way they keep their chewy texture and don’t burn or discolor.
Even though my trick or treating days are sadly behind me, and the college Halloween party days are regrettably over…I like to decorate the apartment with some cute little pumpkins and spend a lazy afternoon baking Halloween sugar cookies. Oh, and of course forcing the dog to try on costumes…
This guy was thrilled to be a fish for his first Halloween.
*This sugar cookie dough must be refrigerated for an hour before you can roll it out and cut out the cookies, so make sure to account for that time constraint. Side note: I remember scouring through my Mom’s collection of old recipe books when I was little to find a sugar cookie recipe that did not require refrigerating the dough first, because I absolutely did not want to waste time with that. I have yet to find one, but if you do, please send it along!
Also, I added another Dean & Deluca sprinkles container to my collection. #Exciting.
¾ cups butter (it’s easier to mix if you soften it in the microwave for 15 seconds first, or leave it at room temperature)
1 cup sugar
¾ tsp. vanilla
2 ½ cup flour
1 tsp. baking powder
½ tsp. salt
1 to 3 tblsp. hot water
16 oz. icing sugar
*Preheat oven to 400°F.
In a deep bowl beat together the butter and sugar until it’s smooth. This works better when the butter is at room temperature, otherwise you’ll have butter flying around the kitchen, like I often do.
Beat in the eggs and vanilla until well incorporated. Next stir in the flour, baking powder and salt. Use your hands to form into a ball (flour your hands first if the dough is sticky).
Cover in plastic wrap or put in a plastic bag and refrigerate for an hour or up to overnight.
Take the dough out and roll using flour on the board and on the rolling pin.
Roll out to about 1/4 inch thick and bake for just 6 minutes (7 at the max!) @400F. Allow to cool before icing, decorate and enjoy!
To make the icing, place all of the icing sugar in a deep bowl and mix or beat in the hot water just a drop at a time until a paste forms to your desired consistency. If you accidentally pour in too much water you can always add more sugar, but if you drop in a teaspoon at a time you should be good.